Ingredients for Panzanella
- 2 ripe red tomatoes (occhio di bue are the best in August)
- 1 red onion (i.e. Tropea onion)
- 1 green bell pepper
- 4 tbsp extra virgin olive oil
- 4 slices of homemade bread (here you can read our easy recipe)
- 2 tsp vinegar
- cucumbers, oregano and basil to preference
- salt, to taste
|Preparation Time||10 mins|
Panzanella represents one of the most simple and popular peasant traditional dishes of central Italy; it can be defined as an “ant-waste” summer dish, since it is made with stale bread (read our homemade bread recipe) immersed (and so softened up) in a bowl of water flavoured with onion, basil and extra virgin olive oil. People then enrich this simple preparation adding the most diverse ingredients to preference, even turning it into a gourmet dish. We prepared our panzanella with EVO oil adding ripe tomatoes (perfect during this season), olives, onions, and cucumbers to make the final result even fresher!
Choose an EVO oil which expresses tomato notes in the organoleptic analysis (such as Caravaggio, Unico, GangaLupo, L’olio di Casa Virzì) in order to strengthen and boost the taste of the tomatoes in the panzanella, but which is also characterized by a medium/intense structure so as not to “get lost” in the dish.
What do you think? Do you usually prepare panzanella at home, too?
- Soak the dry bread in plenty of water. If you do not have dry bread you can use fresh one (removing or not the crust to preference).
- Break the bread into coarse pieces with your hands.
- Cut the tomatoes into cubes and leave them in a bowl with their water. Cut the bell pepper and the onion into small stripes and mix them with the tomatoes.
- Add the bread to your mix. Season and flavour it with salt, EVOO, vinegar, olives, basil and oregano.
- Let your Panzanella rest in the fridge for 1/2 hours. This way the bread will have time to soak in the juice, and the final result will be super tasty!
- Enjoy this fantastic summer dish and tag us in your pictures!